Made with Native Forest® Jackfruit and Classic Coconut Milk by No Eggs or Ham

Ingredients

Jamaican Rice & “Peas”

1 c dry long grain rice (Thai Jasmine or Indian Basmati)

14 oz can of Eden’s kidney beans, liquid reserved

1/2 c Native Forest® Full-Fat Coconut Milk

1 garlic clove, roughly chopped

4 sprigs of fresh thyme, whole

2 scallions, chopped into fine rounds (bottom 1/3 only)

1/4 tsp freshly ground allspice

Heavy pinch of salt

Water

Jamaican Curry Powder

1 tbsp cumin seeds

1 tbsp coriander seeds

2 tsp allspice berries

1 tsp black pepper, whole

1 tsp fenugreek seeds

1/2 tsp cloves, whole

2 tbsp ground tumeric

1 tsp yellow mustard powder (1 1/2 tsp is using whole)

1/4 tsp garlic powder

1/4 tsp cayenne powder

Jackfruit Curry

2 c Native Forest® Canned Jackfruit, drained (about 1 1/2 cans)

2 medium carrots, cut into large chunks on the bias

Half a yellow or white onion, largely diced

2 tbsp olive oil

3 tsp curry powder, divided

1 c mushroom broth

1 c full fat coconut milk

4 medium garlic cloves, roughly chopped

1 bay leaf

5 sprigs of fresh thyme

Directions

For Rice & Peas: Strain liquid from can of beans into a measuring cup. To that, add coconut milk and enough water to equal up to 1 3/4 cups of liquid – if using Thai Jasmine rice – and 2 cups of liquid – if using Indian Basmati.

Combine all ingredients in medium sauce pot covered with a lid and bring to a boil over high heat.

Turn heat down to low and simmer for 15 minutes, covered. Remove lid, and keep over low heat until ready to serve (max 30 minutes), rehydrating with a touch of water as needed.

If you desire to turn the simple carbohydrates from your rice into resistant starch, then refrigerate your rice and peas overnight, prior to making the curry. When you’re ready, reheat rice over medium heat with an added splash of water until hot; about 10 minutes.

For Curry Powder: Toast all whole spices in a small pan over medium high heat for 3-4 minutes or until the spices are fragrant and the cumin begins to pop & brown.

Grind in an electric coffee grinder or mortar and pestle until smooth. Stir in tumeric, mustard, garlic, and cayenne.

Store in an airtight container at room temperature for up to two months.

Once hot, add olive oil to coat the bottom of pan followed by jackfruit, onion, heavy pinch of salt, and 1 teaspoon of curry powder. Turn the heat up to medium-high and cook, stirring often, until jackfruit is lightly browned; about 5 minutes.

Add in 1/2 c mushroom broth and scrape the bottom of the pan to scrape off any pieces of burnt goodness. Stir in coconut milk, bay leaf, thyme, 2 teaspoons of curry powder, and the rest of the mushroom broth.

Cover with a lid, turn heat down to medium, and cook – stirring occasionally – until carrots are tender; about 20 minutes.

Remove bay leaf & thyme sprigs and serve while fresh with Rice & Peas. Store leftovers in an airtight container – in the fridge – for up to three days. Reheat rice and/or curry in a medium pot over medium heat, along with a touch of water, stirring occasionally, until hot; 5-10 minutes.